Food Bacteria (Key Stage Three)
From the Chilled Food Association, this resource helps students to think about bacterial contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers in the classroom.
The materials consist of a lesson plan, stimulus materials and suggested activities. They will help students to:
* understand how bacteria grows
* understand why it is important to reduce the number of bacteria on food
* understand how to store food in a fridge to reduce the risk of bacteria
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